Name: Encebollado de Atun
Yield: Serves 6
Ingredients: 1 pound yuca, peeled, cored, and cut into 1 1/2- to 2-inch lengths; 3 tablespoons olive oil; 1 white onion, diced (about 1 cup); 4 plum tomatoes, diced; 6 cloves garlic, finely chopped; 1 gallonFish Stock; 1 1/2 pounds tuna, cut into 2-inch pieces; 5 sprigs parsley, coarsely chopped; 1 bunch cilantro, leaves coarsely chopped; salt and freshly ground black pepper; 1 red onion, thinly sliced; 6 limes, quartered; corn nuts

Onioned Tuna Soup

I first tasted this soup at La Canoa, a restaurant in Guayaquil, Ecuador. They prepared the tuna in the popular style of leaving it mostly rare, then they added it to the soup right before serving. When we serve the soup at the Patria, we use all the meaty trimmings from the tuna steaks we've served as full portions.

Recipe notes

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